Onion and Cider Soup

An English, rather than French, style onion soup

INGREDIENTS
2 tbsp light oil
2 lb onions, sliced
2 tbsp fresh rosemary leaves, plus extra for garnish
1 tsp sugar
1 pint (500ml) cider
1 quart hot chicken stock
12 slices of hearty country-style bread, toasted
5 oz (150gm) Lancashire cheese, grated
Salt

DIRECTIONS
1. Heat the oil in a pan and gently fry the onions, covered, with the rosemary and a pinch of salt for 30 minutes, stirring occasionally, until they are soft. Stir in the sugar and cook for 10 minutes until golden.
2. Pour in the cider, and bubble gently for 30-40 minutes until most of the liquid has evaporated and the onions are very soft and golden.
3. Add the stock and heat gently. Check the seasoning. Heat the grill to medium. Divide the onion and cider soup between six heatproof bowls, put two slices of bread on top, sprinkle over the cheese and grill until melted and golden..

Athenian Salad

In Greek it is called "Maroulosalata". A Greek lettuce and cucumber salad with dill.
by Marissa@OMGfood

INGREDIENTS
Salad
2 romaine hearts
6 scallions
½ bunch dill, chopped (about ¼-⅓ cup)
½ large English cucumber

Vinaigrette
½ cup extra virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon sea salt
1 teaspoon Greek oregano

Instructions
1. Wash and dry the lettuce, cucumber, and scallions.
2. Thinly slice the lettuce cross-wise, like a chiffonade. Move lettuce to a large bowl.
3. Thinly slice the scallions (both white and green parts) and add to the bowl. Add the chopped dill.
4. Cut the cucumber in half length-wise. Then thinly slice each half cross-wise. Add to the bowl.
Toss the ingredients to combine.
5. In a small bowl, whisk the dressing ingredients and toss with the salad.*
6. Serve with crusty bread and feta cheese.

* - The salad and vinaigrette can both be made ahead of time, but keep them separate until right before serving. https://omgfood.com/maroulosalata